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It is a keeper recipe. My husband was raving about this chicken the next day again when he had leftovers. It is wonderful and could easily be a restaurant-style chicken dinner. The chicken is marinated before breading. This chicken has incredible full-bodied lemon flavor and the green onions are a pleasant surprise in the sauce.
You can marinate the chicken for as little as one hour if you are time constrained or for as long as overnight; about 8 hours.
Pour the marinade into a sealable plastic bag. Add chicken and coat with the marinade. I used crushed garlic in the marinade, but you can use garlic powder. You could also add onion powder, cayenne pepper or paprika or even hot sauce. In other words, you can customize the marinade for the chicken pieces. You could also potentially use chicken tenders instead. Of all my fried chicken recipes, this is now one of my top favorite recipes. The chicken is so tender.
There is no need to fry the chicken in batches as there are only 4 chicken cutlets. There is also no need to turn on the oven with this recipe as it is a one pan or one pot or one dish meal once you start frying the chicken. Use an oil with a high smoke point. I use light olive oil.
To prevent the breading from forming clumps due to the moisture from the egg, spoon the breading over the chicken. You can even simply do one side of the chicken and bread the other side in the pan. This coating will be a crispy coating or crispy crust for the most part when you have the cooked chicken done. I have not made this chicken in a deep fryer as it is not necessary.
Store leftovers in an airtight container in the refrigerator. Storage of chicken after all is always in the fridge.
INGREDIENTS:
2 large chicken breasts
Marinade:
1/2
cup light olive oil (125 mL)
Zest of 2 lemons
1 tbsp crushed garlic (15 mL)
1 tsp Italian seasoning (5 mL)
1 tsp salt (5 mL)
1/2
tsp black pepper (2 mL)
Sauce:
Half marinade above
1/2
cup chopped green onions (125 mL)
1/4
cup fresh lemon juice (60 mL)
Breading and Egg Wash:
1/3
cup Gluten-Free Bake Mix 2, Keto Bake Mix, OR (75 mL)
almond flour
1/4
cup grated Parmesan cheese (60 mL)
(the kind in a canister)
1/4
tsp salt (1 mL)
1/4
tsp black pepper (1 mL)
2 eggs
1 tbsp water (15 mL)
INSTRUCTIONS:
Slice
the chicken breasts in half longitudinally.
In a Ziploc bag pour half the marinade and add the chicken cutlets, coating them with the marinade. Pour half the marinade over them, seal the
bag and refrigerate for at least one hour.
Marinade: In small bowl, whisk together olive oil,
lemon zest, crushed garlic, Italian seasoning, salt and black pepper.
Sauce: In small bowl, whisk together half marinade,
green onions and fresh lemon juice. Set
aside.
Breading and Egg Wash: In small bowl, whisk to combine Gluten-Free Bake
Mix 2, Keto Bake Mix, OR almond flour, Parmesan cheese, salt and black pepper. In small bowl whisk eggs with water.
Remove
chicken cutlets from marinade. Discard
marinade. Dip each cutlet in egg wash allowing excess egg to drip back
into the bowl. Spoon breading on both
sides of cutlets and place in a large frying pan with hot oil. Fry on both sides until golden brown and keep
turning until the chicken is cooked through.
Do not over cook. Serve crispy
chicken with sauce poured over top.
Yield: 4 servings
1
serving
380
calories
19.8
g protein
32.2
g fat
0.6 g fiber
2.3
g net carbs